Servings
8
Total Time
60 minutes
Ingredients
- 1 Package of Zoglo’s Incredible™ 3 Mushroom Burger
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 Shallots (finely chopped)
- 2 Cloves of Garlic (finely chopped)
- 1 Tablespoon of Fresh Rosemary (finely chopped)
- 2 Large Heirloom Carrots (peeled)
- 10 Thick Asparagus Spear Tips (trimmed)
- 2 Vegan Puff Pastry Sheets (roughly 10x10 ; thawed)
- Salt (to taste!)
- Freshly Ground Black Pepper (to taste!)
- 2 Tablespoons of Vegan Butter
- 3 Tablespoons of Flour
- 2 Cups of Vegetable Stock
- 1 Teaspoon of Garlic Powder
- 1 Tablespoon of Onion Powder
- ¼ Teaspoons of Dried Thyme
- ½ Tablespoon of Nutritional Yeast
- 1 Tablespoon of Lemon Juice
- 2 Tablespoons of Non-Dairy Milk (rice, almond or soy)
- 1 Teaspoon of Maple Syrup
For the Vegan Gravy
For the Vegan Egg Wash
Directions
Heat oil in a large sauteé pan over medium-heat
Cook shallots and garlic with a pinch of salt and pepper for a minute then add the Zoglo’s Incredible™ 3 Mushroom Burger
Cook for about 5 minutes while gently crumbling the patties. Add in the rosemary and continue to cook for 3-4 more minutes and set aside to cool
Bring a pot of water to a boil. Place carrots into the boiling water for 3 minutes. Add the asparagus to the pot along with the carrots and continue to boil for another minute. Drain and rinse carrots and asparagus with cold running water. Set aside to cool and dry
Prepare the vegan egg wash by beating the non-dairy milk and maple syrup in a small bowl. Set aside
Lay out a clean, long piece of plastic wrap. Roll out the sheets of puff pastry onto the wrap. Gently spread half of the mushroom mixture onto each sheet. Leave about a 1-inch border along the edges.
Place 1 carrot and half the asparagus across the centre of each sheet. Lightly brush the edges and seal. Use the plastic wrap to tightly seal the puff pastry. Place into the fridge for 30 minutes to firm up
Preheat the oven to 425 degrees
The Gravy!
Melt vegan butter in a small pot
Add in the flour and whisk. Cook for 2-minutes.
Gently whisk in the vegetable stock and bring to a simmer. Whisk in the garlic powder, onion powder, dried thyme, soy sauce, nutritional yeast and lemon juice
Season with salt and a heavy amount of black pepper
Seat aside until ready to use
Back to the Meatless Wellington!
Unwrap the meatless wellington and place onto a lined baking sheet
Lightly brush with vegan egg wash and sprinkle with coarse salt
Bake in the centre of the oven for about 20 minutes or until golden brown (Allow this to cook for a few minutes before cutting!)
Meanwhile, warm up the gravy
Cut into thick slices using a serrated knife and place cut side down onto a serving plate
Gently pour a little gravy all around and serve immediately
Enjoy!💚
Pro-Tip
Make this appetizer ahead of time and bake when ready to eat!
Recipe Video
Products Used:
Zoglo’s Incredible™ 3 Mushroom Burger
